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Vegan Koulourakia (Easter Cookies)

Over the last month, Facebook has been abuzz with talk of using the liquid from a can of beans (Aqua Faba) to make meringue. (totally works!) Last week, Somer, from Vedged Out, tested the liquid as an egg replacement in baking, and made the best vegan chocolate chip cookies. Her success inspired me to try making koulourakia, an old favourite. I haven’t had them since going vegan, and am so happy with the results.

If you want to try Aqua Faba in your favourite recipe, 3Tbl liquid = 1 egg

If you want to check out all of the amazing things people are doing with Aqua Faba, visit the Vegan Meringues Facebook page.

Vegan Koulourakia

This recipe makes 5.5 dozen (I quartered the original recipe).


1C Sugar

2tsp baking powder

1/4tsp salt

1/4tsp cinnamon

3C flour (you may need up to a cup more)

Juice of 1/4 orange

1 stick butter (Earth Balance), melted

1/3 shot brandy (Metaxa if you have it)

1/2C + 1Tbl Aqua Faba

Olive Oil

Sesame seeds

Combine sugar, baking powder, salt, cinnamon. Add butter, orange juice, and brandy, mix well. Add Aqua Faba. Add flour. You want this dough to be dry enough to roll into a snake. If your dough is still sticky after you’ve added 4 cups, put the dough in the refrigerator for 15-30 minutes.

Roll into snakes, and twist them in half, then twist again. I fit 4×4 cookies on a cookie sheet (average size). Brush with olive oil and sprinkle sesame seeds on top.

Bake at 350*F for 18 minutes, or until slightly golden.




Vegan MoFo Day 3; Canned Whole Tomatoes

I know canning intimidates a lot of people, but, really, it’s pretty easy. And generally pretty forgiving. These tomatoes are just about the easiest thing I’ve ever made.

The worst part about canning tomatoes is having to peel them. the easiest way to do this is to slice an “x” in the bottom of each tomato and throw them in boiling water until the skin begins to pull away from the fruit. Then, dump them in ice water to stop the cooking. Once cool, it’s really easy to pull the skin away from the fruit.

Once your tomatoes are peeled, pack them tightly into wide mouth jars. It takes approximately 3lbs of tomatoes per quart. Sprinkle about a teaspoon of salt and a teaspoon of lemon over quart of tomatoes. Once packed, screw on the lids, and water-bath for 45 minutes (I live at a high altitude, but, honestly, with this recipe, I don’t think you need to adjust anything for altitude).

Once done, place on a cooling rack (or a pot holder) and let them be overnight.

Use these later for great sauces or soups. My tomatoes are funny colours because I used yellow, black, and red tomatoes.

Recipe Album Giveaway!

No, I’m not hosting the giveaway. Vegan Machine is giving away a really great handmade recipe album on her blog.

Each recipe card will have the winner’s name printed at the top, and on the cover of the album.

The giveaway starts now, and closes Sunday, March 8th, at 11:59pm, winner will be selected Monday, March 9th.

For more details, and photos of a great example of the recipe book, check out Vegan Machine’s giveaway post.

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